- Prep time: 10 minutes
- Cook time: 30 minutes
- Serving: 1 quart
- Note: I used a two-quart Hexclad pot to cook the syrup.
This pictorial recipe is especially created for my little man who loves the IHOP’s strawberry syrup drizzled on top of his pancakes. It’s near end of strawberry season at Pappy’s U-Pick Strawberries Patch in Oviedo, Florida. I took my mom and mother-in-law to the patch to pick strawberries for the first time in their life.
- 2 pound fresh ripen strawberries
- 1 teaspoon pure vanilla extract
- 1 teaspoon lime juice*
- 1 cup powdered sugar
Note: The lime juice can be substitute with lemon juice.
1. Wash and cut off the ends off on the strawberries. Leave the small strawberries whole and halves the large size one.
2. In a two-quart sauce pan, pour in the strawberries. Then add in the pure vanilla extract, lime or lemon juice, and powdered sugar.
3. Set timer to 15 minutes. Cook on medium high heat. Stir. Then lower heat to medium with a steady simmer and continue to cook for another 15 minutes.
4. Turn off heat. Let cool. Store the strawberry syrup in an air-tight freezable container. Yes, this strawberry syrup is freezable!
5. Chill and serve over pancakes, waffles, or ice cream. Enjoy! (I promised my kids to teach them how to make Japanese matcha souffle pancakes to go with this strawberry syrup.)
(insert pictures here)
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Oh sweet memories when I took my littles to the strawberry patch. Time fly by so quickly. So capture all those sweet memories as much as you can with your little people. This was the time I added the strawberries into Jello and we attempted to make chocolate fondue. Pictures were cute but work results were bleh.